TOMATO-CHIPOTLE PASTA
Need to serve eight in 30 minutes? To the rescue: this simple but very flavorful pasta with tomato-chipotle sauce.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, about 1 cup each
Number Of Ingredients 9
Steps:
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add onions and green peppers; cook and stir 5 min. Stir in ham, chipotle peppers and garlic; cook and stir 3 min. Add tomato sauce; mix well. Cook 5 min. or until heated through, stirring occasionally.
- Drain spaghetti; place in large bowl. Add 3/4 of the sauce mixture and Singles; mix lightly until Singles are melted. Top with remaining sauce.
Nutrition Facts : Calories 320, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 15 g
CHIPOTLE PASTA
Steps:
- In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
- Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
- Combine all ingredients in blender, puree, cover and refrigerate.
FRIED TAGLIATELLE WITH CHICKPEAS AND SMOKY TOMATOES
Two pantry staples, chickpeas and pasta, come together to give you this hearty vegan main. (Do check the ingredient list on the packaging for your tagliatelle, as some may contain egg.) Frying the pasta nests before cooking them provides plenty of texture, even as the pasta softens and releases its starches into the chickpeas and their cooking water. Feel free to play around with the smoky tomato oil, adding different chiles or spices, such as cumin or coriander seeds. And be sure to start the night before by soaking your chickpeas. However, if you're running low on time, you can also use two drained 14-ounce cans of chickpeas, adjusting liquid levels as necessary.
Provided by Yotam Ottolenghi
Categories dinner, beans, pastas, main course
Time 9h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the smoky tomato oil: Place a medium sauté pan over high heat. Once hot, add the tomatoes and cook for 4 minutes, shaking the pan as needed, until tomatoes are charred on the outside but still retaining their shape. Remove the pan from the heat and set aside to cool for 5 minutes. Stir in everything else and return to medium-low heat. Cook for 15 minutes, stirring occasionally as it bubbles very gently. Remove from the heat and set aside to infuse.
- Prepare the pasta: While the tomato oil infuses, add the 2 tablespoons olive oil to a large, high-sided sauté pan and heat over medium-high. Once hot, add the tagliatelle nests and cook for 1 1/2 to 2 minutes on each side, or until nicely golden. (Don't worry if you don't get color on the sides.) Set the toasted tagliatelle nests aside and rinse out the pan.
- Drain the soaked chickpeas and add them to the same pan along with 4 1/4 cups/1 liter water and 1/2 teaspoon baking soda (bicarbonate of soda). Return the pan to medium-high heat and bring to the boil, skimming the scum as needed. Turn the heat to medium-low, cover with a lid and cook for 10 to 15 minutes. Add 1 1/2 teaspoons salt and test the chickpeas at this point. They should be soft but still retain their shape. Turn the heat to medium-high and bring to a simmer.
- Stir in the garlic, then nestle in the fried tagliatelle nests. Replace the lid and cook, undisturbed, until pasta is tender and most of the liquid has been absorbed, about 5 to 10 minutes, or according to package directions. Remove the lid and, without stirring, squeeze over the juice from the lemon halves.
- Spoon the smoky tomato oil on top, sprinkle with the parsley and serve directly from the pan. Serve with the extra lemon wedges to squeeze on top to taste.
TOMATO AND GARLIC PASTA
There is nothing nicer than the flavor of fresh tomatoes. You can use canned, but the trouble you take to prepare this dish is worth it. You prepare the sauce while the pasta is cooking, no long hours of waiting. Great if you want meatless pasta.
Provided by ALMA-LOU
Categories Main Dish Recipes Pasta
Yield 4
Number Of Ingredients 9
Steps:
- Place tomatoes in a kettle, and cover with cold water. Bring just to the boil. Pour off water, and cover again with cold water. Peel. Cut into small pieces.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a large skillet or saute pan, saute the garlic in enough olive oil to cover the bottom of the pan. The garlic should just become opaque, not brown. Stir in the tomato paste. Immediately stir in the tomatoes, and salt and pepper. Reduce heat, and simmer until the pasta is ready; add the basil.
- Drain the pasta, but do not rinse in cold water. Toss with a couple of tablespoons of olive oil, and then mix into the sauce. Reduce the heat as low as possible. Keep warm, uncovered, for about 10 minutes when it is ready to serve. Garnish generously with fresh Parmesan cheese.
- VARIATIONS: Saute fresh quartered mushrooms with the garlic, or add shoestring zucchini along with the tomato.
Nutrition Facts : Calories 260.3 calories, Carbohydrate 41.9 g, Cholesterol 4.4 mg, Fat 6.8 g, Fiber 5 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 235.6 mg, Sugar 7.5 g
CREAMY CHIPOTLE PASTA WITH BACON & TOMATOES
Creamy and spicy come together deliciously in this easy pasta dish made with chipotle cream cheese. To make things even better, add bacon and tomatoes.
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp; drain. Add peppers; cook and stir 3 to 4 min. or until crisp-tender. Return bacon to skillet.
- Add cream cheese spread, milk and Parmesan to skillet; cook 5 to 8 min. or until cream cheese is melted and sauce is heated through, stirring frequently. Stir in tomatoes; cook and stir 1 min.
- Stir in pasta. Top with cilantro.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 550 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 5 g, Protein 14 g
SPICY AND SAUCY CHERRY TOMATO PASTA
In this incredibly easy weeknight pasta, red-pepper flakes, capers and tomato paste turn a simple cherry tomato sauce into something hearty enough for cold weather. Sautéeing tomato paste until it caramelizes develops deep flavor, while pan-fried capers add crunch and red-pepper flakes provide heat. For smokier undertones, you can use dried ancho chile or chile de árbol, chipotle powder or Aleppo pepper in place of the red-pepper flakes. A dollop of ricotta, freshly grated pecorino or Parmesan, or shaved ricotta salata is not necessary, but takes the dish up a notch.
Provided by Alexa Weibel
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat.
- In a large nonstick skillet, heat 2 tablespoons oil over medium-high. Pat the capers dry, then add them to the skillet and cook, stirring frequently, until crisp, 3 to 4 minutes. Using a slotted spoon, transfer the capers to a paper towel-lined plate.
- Add the tomato paste to the skillet and cook over medium-high, stirring frequently, until tomato paste darkens in color and deepens in flavor, about 2 minutes. Reduce the heat to medium, add the remaining 2 tablespoons oil, the garlic and red-pepper flakes, if using, and cook, stirring frequently, until garlic is softened and fragrant, about 2 minutes.
- Add the pasta to the boiling water and reduce heat to medium. Cook according to package instructions until al dente.
- While the pasta cooks, add the cherry tomatoes to the skillet, season with salt and pepper and cook over medium-high, stirring, 5 minutes. Add 2/3 cup pasta cooking water from the pot and cook, stirring occasionally, until the tomatoes start to fall apart and the liquid becomes saucy, about 10 minutes.
- Drain the pasta, and transfer it to the skillet with the sauce to combine. (If your skillet is too full to accommodate the pasta, you can transfer the cooked pasta back to the pot, then add the sauce to combine.) Stir in half the basil and season to taste with salt and pepper.
- Divide among plates or bowls and top with capers and remaining basil, plus cheese and whole basil leaves. Serve immediately.
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